Gingerbread Apple Upside Down Cake
Hubby and I have been hosting quite a few dinner parties since our kitchen is finished. It’s nice to not be embarrassed to have people over because of our kitchen. For one of these dinner parties, I let Hubby choose the dessert. I gave him a few to choose from and he said he was in the mood for gingerbread. Hubby even offered to help by peeling and cutting the apples for me.
I didn’t have a 10″ pan, so I used a 9″ pan. The cake didn’t overflow, but you can see that I have a nice little foot on the bottom of my cake due to using a smaller pan and not adjusting the recipe. That’s ok it was still amazing.
I must have cooked my caramel too long because it was not as gooey and flowy as the original pictures show on Smitten Kitchen. I served this at room temperature with some fresh whipped cream on top. Everyone really enjoyed it.
Gingerbread Apple Upside Down Cake
Yield: 12
Ingredients:
For the Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges
For the Batter
1/2 cup butter, at room temperature
1/2 cup sugar
1 large egg
1/3 cup dark molasses
1/3 cup honey
1 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream
Directions:
Make the Topping
Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the Batter
Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter.
Recipe from Smitten Kitchen
Don’t forget – I’m offering a chance to win a cute tote if you donate $5 or more to my Avon Walk by the end of January. See details here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)
This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.
Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.
WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂
Mmmm….chocolate! Looks fantastic 🙂
Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.
Wow.
That is one amazing way to celebrate.
OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!
While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
~ingrid
Did anyone count the calories? 😉
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
gloof
Talk about death by chocolate! That looks incredible!
This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!
omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!
wow. that looks amazing
Looks absolutely fabulous. Really wonderful photos too!
So glad I stumbled upon your blog.
🙂
ButterYum
beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)
Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)
this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!
Wow!! Just the way the CHocorango likes! Kinda perfect!
When I made this, I almost went into a chocolate coma. But it was totally worth it!!!